30 Minute Rotisserie Chicken Tortilla Soup
Start with a rotisserie chicken. Shred the chicken off the bones ( skin included - nutrient dense!)
1
Set your shredded chicken aside. Open your two cans of diced tomatoes, 1 corn and 1 black beans.
2
In a large pot add one chopped onion and sauté in one tbsp butter or oil. Add 2 tbsp garlic.
3
Once fragrant add 2 cans diced tomatoes, one can black beans and one can corn. Stir together on med.
4
Add one taco seasoning packet or add your own mix. Add one cup green chili (optional).
5
Add 3 cups broth. Bring soup to a boil.
6
Once soup is boiling, add your shredded chicken. Cover and reduce to simmer for 20 min.
7
While soup is cooking, time for tortilla! Add a thin layer of oil on medium low and add tortilla.
8
Tortilla is done when lightly golden on each side. Take off heat and cut into strips.
9
Garnish!!! Tortilla strips, avocado, cilantro, green onion, lime and Greek yogurt!
10
That’s it! Great to store in the fridge for up to 5 days or freeze!
11
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